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oven baked scrambled eggs on a pan recipe healthy paleo breakfast meals and keto brunch recipes for paleo breakfast sandwiches
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5 from 3 votes

Sheet Pan Scrambled Eggs

These sheet pan scrambled eggs are the perfect one-pan breakfast!  They are quick, simple, and great to freeze and reheat later. These eggs are loaded with vegetables and are paleo, keto, Whole30 complaint, and simple to make. Easy protein for a morning meal, brunch, or to add to a breakfast sandwich. Great for meal prep, batch cooking, or making ahead for an easy breakfast or brunch!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Make Ahead Meals
Cuisine: American
Servings: 8 servings
Calories: 224kcal
Author: Kelly Jensen

Equipment

Ingredients

  • 16 eggs
  • 1 cup milk
  • Sea Salt and Black Pepper
  • 2 cups sautéed vegetables diced (I used 1 onion, 1 cup bell pepper)
  • 1 cup shredded cheese
  • 1/2 teaspoon Crushed Red Pepper Flakes

Instructions

  • Set oven to 350 degrees Fahrenheit. Get a large sheet pan with a tall edge (over 1 inch) and spray with cooking oil.
  • In a large bowl, crack eggs and add milk. Scramble and add salt and pepper.
  • Add the eggs to the sheet pan, and sprinkle the sautéed veggies right on top. Add cheese, is using. Bake for 12-15 minutes, until eggs are cooked.
  • Enjoy warm or let cool, slice, and freeze for breakfasts later in the week.

Nutrition

Calories: 224kcal | Carbohydrates: 4g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 342mg | Sodium: 254mg | Potassium: 306mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3660IU | Vitamin C: 6mg | Calcium: 173mg | Iron: 2mg